Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto

April 4, 2015

Hi everyone on this Easter Saturday, finally spring has sprung in my backyard and the crocuses have started to bloom. It’s been sunny and around 10C outside so I do believe we are into spring. It wont be warm enough to actually sit outside for at least another month though. We’ve been busy running around today, we visited the garden center and picked up some herb seeds and pots. We are going to try to grow some indoors for now and then when the warmer weather arrives we can transplant them outside.

I just love these tiny little purple flowers, hopefully the rabbits wont hop around and eat them just yet! We will be spending a lot of time in the garden this year, we are going to give a try at our own vegetable garden. We have a goal to make a complete meal out of everything that grows in our garden, should be fun! For a quick brunch today I made a Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto rather than the traditional bruschetta of just tomatoes.

The main ingredients for this bruschetta sandwich was, tomatoes, mushrooms, onions, garlic and parsley.